These tasty chocolate muffins are a sweet option for breakfast or a snack. Top them with chocolate chips for an extra sweet touch! This recipe is intended for those who are egg-allergic and have passed their "baked egg challenge". It's an 8-muffin batch with 1/4 egg per muffin. You may also bake in a jumbo muffin tin to get 6 muffins, for 1/3 egg per muffin.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 8muffins
Author: Lisa Ngo, Safely Delish
Ingredients
Wet Ingredients
2large eggs
1/2cupapplesauce, level (I use unsweetened applesauce, but either will do)
1/3cupbrown sugar
1/3cupgranulated sugar
1/4cupvegetable or canola oil
1/4cupmilk (or dairy free milk, if necessary)
2tspvanilla extract
Dry Ingredients
1cupall purpose flour, lightly spooned into measuring cup and leveled off with a knife
1/4cupcocoa powder
1tspbaking powder
1/2tspbaking soda
1/4tspsalt
Optional
2-3Tbspchocolate chips
Instructions
Preheat oven to 350F, and spray muffin tin with cooking spray or line with muffin/cupcake liners. Prepare for 8 standard muffins, or 6 jumbo muffins.
In a mixing bowl, lightly beat eggs with a fork or whisk. Add remaining wet ingredients (applesauce, sugars, oil, milk, and vanilla), and stir until combined.
In a second bowl, stir together all dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt. Add to wet ingredients, and stir just until combined (do not over-mix batter).
Evenly distribute batter into 8 standard muffin (or 6 jumbo) cups. Muffin tin may be filled within 1/2" of the top. If desired, sprinkle tops with chocolate chips.
Bake muffins for 30 minutes at 350F. Cool in tin for a few minutes, then carefully transfer to wire cooling rack. Cool completely before storing in an airtight container at room temperature. Muffins will keep for several days in an airtight container.